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Northwoods Wild Rice Soup

February 24, 2010

~ Mary ~

Deeply woodsy and autumnal in richness, this soup is a wonderful meal in itself, with the crunch of toasted almonds and the chewy bite of wild rice.  Growing up in Minnesota, I remember, Patty making this soup on the coldest of cold winter nights – a real treat to behold!

This is going to keep you full and toasty on those nasty days that often stretch into eternity!


If soup is what you’re looking for – look into a few of these:
Cauliflower Soup        Grilled Gazspacho     New Mexico Red Chile Posole        Corn Chowder     Wild Rice and Mushroom Soup with Chicken      Yellow Lentil Curry         Chicken Wild Rice Broccoli     Black Eyed Pea      Pepperoni      Mushroom Bisque     Split Pea        Chipotle Chowder        Butternut Squash 
White Bean         Shrimp Bisque      Miso Mushroom Soup

Northwoods Wild Rice Soup


1 ¼ Cup Wild Rice

in deep sauce pan with

5 Cups Chicken Broth

Bring to a boil then turn down heat and simmer for 45 minutes.

While rice cooks; in heavy saucepan sauté for 7-10 min.:

½ Cup Bacon Chopped

1 Cup Onion diced

1 Cup Celery diced

1 Cup Carrots diced

1 Cup Mushrooms sliced

1/3 Cup Butter

Whisk in:

1/3 Cup Flour

½ tsp White Pepper

until smooth and lightly browned.

Once rice has completed cooking

(DO NOT DRAIN) add this veggie mixture to rice and stir in another

4 Cups Chicken Broth

Simmer until slightly thickened then add:

3 Cups Diced Cooked Chicken

Slowly bring to 165º

Stir in:

1 Cup Sour Cream

4 Tbsp Soy Sauce or more to taste

DO NOT BOIL or it will separate.

Serve topped with

Toasted almonds

13 Comments leave one →
  1. February 24, 2010 12:22 pm

    This looks so good! I love wild rice.

  2. February 24, 2010 12:24 pm

    Looks VERY hearty!

  3. February 24, 2010 2:04 pm

    Soups usually have all the same texture to them and get a little boring after a while. I love soup with different textures and this one looks to have them all!

  4. February 24, 2010 5:56 pm

    Now this is what I love, the soup is so enticing I just cant wait to eat this sounds and looks fabulous my kind of soup for sure! Love love love wild rice~

  5. February 24, 2010 7:34 pm

    Mary wild rice makes for a great soup, as your photos so beautifully display. This looks so homey and warming, perfect for a snowy afternoon!

  6. February 24, 2010 8:53 pm

    Such a rich and delicious soup! I would love the crunch of toasted almonds!

  7. Pat permalink
    February 24, 2010 8:58 pm

    How we LOVED this soup! Brings back tons of memories! Great post and pictures, Mary!

  8. M.J. Jacobsen permalink
    February 25, 2010 12:09 am

    I want this in my belly!

  9. Scott Spencer permalink
    February 25, 2010 9:14 am

    Yummy!! I’m on the Oregon coast now but this gives me warm thoughts of my times in Grand Marais during winter..Good job….Scott

    • foododelmundo permalink
      February 25, 2010 2:10 pm

      Thanks Scott!

  10. February 25, 2010 3:18 pm

    I think the toasted almonds are a sublime touch!

  11. February 25, 2010 5:34 pm

    What a wonderful soup. I love wild rice and mushrooms together. It’s such a nice combination. And soup is such a nice meal when it’s cold outside…

  12. February 25, 2010 8:05 pm

    Ooh, I’ve seen shows about how the American Indians in Minnesota go out and whack the wild rice to collect it and bring it home to make soups and brews like this one. Looks great and very healthful!

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